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| American Dream Cuisine™ |
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The Old
Coach House Restaurant
Receives |
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Extraordinaire - Society |
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5 Stars
& 6 Stripes
Cuisine & Service |
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The Ultimate
Award:
Seven Stars and Stripes™ |
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| Other worldly sounds of melancholic and
nostalgic Fado music punctuated our grand entrance into the Old Coach House
Restaurant. With the guitarra and viola vying for our attention, pouring out
undefined yearning that can't be satisfied, we were immediately trust into the
mournful roots of Portuguese music and the heart of the Portuguese soul.
Musicians form the Algarve, like Eudoro Grade, are frequent performers in this
classical, intimate colonial setting where there is a unique celebration of
modern Portuguese cuisine as well as haunting music. We walked in slowly, as if
to the cadence of the bass playing viola, past outbursts of color from spring
flowers perched on pastel colored tables. I could somehow see that we were
being thoroughly prepared for total emersion into the local life and cuisine of
the Algarve. |
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The classical luxurious
country house setting began its evolution from a 19th century farm house. The
intimate nooks are private yet spacious, inlaid with intricate ceramic tiles in
earthy tones. The determined attention to detail is obvious and accentuated
with hanging baskets and wicker furniture throughout while the gentile sounds
of a trickling fountain can be heard providing a soothing background of "white
noise" when the guitarras fall silent.
As I sat back in my comfortable
chair to soak up the environmental effect on my psyche, I glanced up to see the
traditional eucalyptus pole and cane ceilings hanging above, all the while
swearing to Simone that I could also smell it. The mood was set and we were
really ready to experience the best that Executive Chef Paula Cristina Matias
had to offer. |
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Bill Hawkins & Paula Cristina Matias &
Thorsten Piosczyk |
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Chef Matias teased us with a delightful Menu
Degustation (changing her
specials
daily), offering many varieties of favorite House Specialties; beginning with
an Amuse Bouche and ending with a decadent dessert sampler. I fell totally in
love with Paula’s cuisine and her cinnamon ice cream specialty, and cream
that was; heavy, succulent cream. I ordered a second portion to Simone's
disgrace. Nevertheless Simone still talks about ‘her’ unforgettably
fruity, home-made wild-berry sorbet. It takes finesse to serve a sorbet the
right moment; there is only one, moment that is. All this was magically paired
with an enticing assortment of Portuguese wines of the finest selections, many
produced locally. Paula Matias echoes the Mediterranean sentiment by using her
own food imagery. She is vibrant in choice of her colors, passionate in using
her spices and local oils and most creative in her display; a Master de
Cuisine. Our eyes indulged, so did our palates. This restaurant alone is worth
a day trip. "Service can make or break the finest chef" ..., with the service
of Jose Fernandes this restaurant is an overall winner. Fernandes served for
years on cruise ships around the world, a master of his trade. His
ever-advising, never over-powering service was terrific and must be
mentioned.
It seemed like the appropriate thing to do after our
delightful candle lit dinner that is to proceed to the
Cocktail
bar for a relaxing al fresco glass of locally produced Port as a digestif.
There is nothing like the feeling you get on a secluded terrace surrounded by
stately palms and an open log fireplace crackling behind you allowing an
unbridled imagination to soar in complete comfort and security as guests of
this warm and friendly place. |
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| "The art of dining well is no slight art, the pleasure not a slight
pleasure." - Michel de Montaigne (1533 - 1592) |
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by
Simone Buehrmann & Thorsten Piosczyk
Editor-in-Chief: John
Lomitola
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